How long does chewy peanut butter cookies [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make chewy peanut butter cookies [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make chewy peanut butter cookies [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is chewy peanut butter cookies [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does chewy peanut butter cookies [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

4.6K Views 11 months ago

Chewy Peanut Butter Cookies
[Vegan]

LW By: Lauren Wright

Author Bio

I'm passionate about veganism, food, and health and I love to bake using healthy ingredients... Read More

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Chewy Peanut Butter Cookies [Vegan]

129

Dairy Free

Vegan

These cookies will melt in your mouth, that's how good they are! Make these, and you'll get a a peanut butter filled, slightly salty and chewy cookie. A total winner if you ask me.

Ingredients You Need for Chewy Peanut Butter Cookies [Vegan]

1 tablespoon flaxseed meal
1/4 cup coconut oil, softened
2/3 cup coconut sugar
1/3 cup peanut butter
2/3 cup plain flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup rolled oats

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How to Prepare Chewy Peanut Butter Cookies [Vegan]

Preheat oven to 350°F fan forced. Line two baking trays with grease proof paper.
Begin by making a flax egg. Mix the flaxseed meal and 3 tablespoons of water together in a small bowl. Place in the fridge to set while you continue the recipe.
In a large mixing bowl using a hand-held beater or stand mixer, cream together the coconut oil and coconut sugar for 2 minutes or until pale and creamy. Add the flax egg and peanut butter and beat to combine.
Sift flour, baking powder and salt into the bowl of the wet ingredients. Add in the oats. Gently mix to combine. Do not overmix.
Place a tablespoon sized piece of batter on the baking tray and lightly flatten. Leave a 2cm space in between each cookie.
Bake in the preheated over for 12-14 minutes, or until lightly browned on the edge. Remove and leave to cool on the tray for 5 minutes, before removing to a wire rack to cool completely.

Notes

Store covered in the fridge for up to 5 days.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.